Diabetic Lemon Meringue Pie
Source of Recipe
RECIPESDIABETIC Yahoo Group
Recipe Introduction
8 servings
List of Ingredients
Pastry for single-crust 9-inch pie, baked
2-1/4 cups water
1/2 cup lemon juice
10-3/4 teaspoons Equal� for Recipes or 36 packets Equal� sweetener
or 1 1/2 cups Equal Spoonful
1/3 cup plus 2 tablespoons cornstarch
2 eggs
2 egg whites
1 tsp finely grated lemon peel (optional)
2 tbsp margarine
1 to 2 drops yellow food color (optional)
3 egg whites
1/4 tsp cream of tartar
3-1/2 teaspoons Equal� for Recipes or 12 packets Equal� sweetener
NOTE: Equal� Spoonful� cannot be used in meringue recipesRecipe
Prepare Baked Pie Crust.
Mix water, lemon juice, 10-3/4 teaspoons Equal� for Recipes and cornstarch in medium saucepan. Heat to boiling over medium-high heat, stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg whites in small bowl; stir in about 1/2 the hot cornstarch mixture. Stir this egg mixture into remaining cornstarch mixture in saucepan; cook and stir over low heat 1 minute. Remove from heat;
add margarine, stirring until melted. Stir in food color. Pour mixture into baked pie shell.
Beat 3 egg whites in medium bowl until foamy; add cream of tartar and beat to soft peaks. Gradually beat in 3-1/2 teaspoons Equal� for Recipes, beating to stiff peaks. Spread meringue over hot lemon filling, carefully sealing to edge of crust to prevent shrinking or weeping.
Bake pie in preheated 425�F oven until meringue is browned, about 5 minutes. Cool completely on wire rack before cutting. Makes 8 servings.
Nutrition information per serving:
187 cal., 5 g pro., 22 g carbo., 9 g fat, 58 mg chol., 149 mg sodium
Food Exchanges: 1-1/2 Bread, 2 Fat
48% calorie reduction from traditional recipe
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